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5 from 2 votes

Cinnamon Maple Candied Almonds

Rich maple syrup and fragrant cinnamon form a sweet, crunchy crust around roasted almonds that tastes reminiscent of a cinnamon raisin cookie, but mapley. And as odd as it might sound, when tossed onto a spinach salad with crumbled bleu cheese and oil and vinegar, the roasted candied nuts stop tasting like cookies and instead provide the perfect little burst of sweetness and crunch.
Author Rebecca Lindamood


  • 4 cups shelled whole, raw almonds
  • 1 egg white
  • 1/3 cup maple syrup *See Notes
  • 1/3 cup raw or granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt


  • Preheat oven to 250°F. Line a rimmed baking sheet with a silpat or parchment (lightly spray the parchment with non-stick cooking spray.)
  • In a small bowl, mix the sugar, cinnamon and salt together with a fork until it is evenly mixed.
  • In a large mixing bowl, whisk the egg whites until very frothy. Whisk in the maple syrup until it is evenly mixed. Toss in the almonds until they are completely coated with the egg/maple syrup mixture. Sprinkle the cinnamon sugar over the top and toss again to coat evenly. Spread the nuts in a single layer on the silpat or sprayed parchment lined sheet.
  • Bake the nuts for 45 minutes to 1 hour, stirring every 15 minutes, until the nuts are dry to the touch. Let them cool to room temperature, stirring occasionally to break them up. When they are completely cooled, transfer them to airtight containers -like mason jars- and store at room temperature for up to a month.
  • Serve as a stand-alone snack, or with dried fruit or as a garnish on salads.


*If you cannot find maple syrup or aren't a fan, substitute an equal amount of dark karo syrup or brown sugar. If you use the brown sugar, whisk the egg white with a tablespoon of water. Tada!